There’s a new afternoon tea service at Mandarin Oriental New York…
…they’ve revamped everything from the teas (including a new custom blend of black Ceylon tea and roses by Tealeaves) to the sweets and savories.
But! The beloved ginger scones are still the same. And that’s a very good thing.
This time around they come with devonshire cream, jams and seasonal housemade preserves. It’s rhubarb-strawberry this month…I’ll be sure to check back again next month.
Ready for the sandwiches? We’ll start clockwise from the top:
- Greenmarket vegetables, goat cheese terrine, and shitakes on olive focaccia
- Smoked salmon, caper-dill mousse, and osetra caviar on pressed pumpernickel
- Egg salad with truffles and chives on checkerboard brioche
- Radishes, watercress, cucumber, and sheep’s milk cream on brioche
Don’t forget about dessert. They had these tiers customized for the tea service.
We’ll start from bottom up with the almond and blueberry financiers…
…and custard éclair dipped in chocolate.
On the second tier is a matcha and coconut tart…
…and chocolate marquise.
Chocolate in the form of macarons…
…and a raspberry-mango tart.
Till next time ^-^